Description

If you’re in the mood for a fall baking project, this apple fritter focaccia recipe is it: tender, yeasted bread meets the cozy vibes of apple fritters. With cinnamon-sugar apples nestled in a fluffy dough and sprinkled with cinnamon sugar, this Overnight Apple Fritter Focaccia is the ultimate fall morning indulgence.

Ingredients

Scale

For the Bread:

3 cups (360 grams) all-purpose flour
2 teaspoon (8 grams) kosher salt
1 3/4 teaspoon (6 grams) instant dry yeast
1 1/2 cups (340 grams) barely warm water
3 tablespoons (30 grams) olive oil
2 teaspoons (14 grams) honey
4 tablespoons melted unsalted butter, divided

For the Apple Filling:

1 tablespoon unsalted butter
1 large cosmic crisp apple, peeled and finely diced (into 1/4-inch cubes) (abut 175 grams)
2 teaspoons fresh lemon juice
1/2 teaspoon pure vanilla extract
1/4 cup (50 grams) lightly packed dark brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1 tablespoon granulated sugar
1 tablespoon all-purpose flour

For the Topping:

2 tablespoons granulated sugar
3/4 teaspoons ground cinnamon
Flaky sea salt for sprinkling

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Instructions

The day before you’d like to make the focaccia, make the dough and the apple filling.
In a large bowl, whisk together flour, salt, and yeast. Add the water, olive oil, and honey, and mix with a rubber spatula until thoroughly combined – about 2 minutes. The dough will be very wet and sticky. Cover the bowl and let rest at room temperature for 30 minutes.
After 30 minutes, uncover the dough and again use the rubber spatula to stir and fold the dough around the bowl. Cover the bowl tightly with plastic wrap and refrigerate for 12 hours, up to 48 hours.
While the dough is resting, make the apple filling. In a medium pot, melt the butter over medium heat. Add the diced apple, tossing to coat in the butter. Add the lemon juice, vanilla, brown sugar, cinnamon, nutmeg, and salt and stir to combine. Continue to cook, stirring occasionally, until the sugar dissolves and the apples start to soften, 3-4 minutes.
In a small bowl, whisk the sugar and flour to combine. Add to the pot and stir well to combine. Stir constantly until the mixture thickens to a thick syrup, 4-5 minutes. Let the filling cool completely before placing in an airtight container in the refrigerator overnight.
When ready to make the focaccia, bring the dough and filling to room temperature for 30 minutes.
Grease a 9×9-inch square baking pan with 2 tablespoons of butter, using a pastry brush to swipe the butter along the bottom and sides of the pan. Use a lightly greased rubber bench scraper to deflate the dough in the bowl, folding it over itself a few times.
Use the bench scraper to divide the dough in half, in the bowl and gently scoop out half of the dough and place in the buttery pan. Flip that dough to coat it in butter. Use your fingers to gently stipple and press the dough from edge to edge and corner to corner as you can. The dough may not want to completely relax, but press it out as best you can.
Use a spoon or spatula to dot the apple filling over the focaccia in the pan. Use an offset spatula to spread into an even layer.
Turn the remaining half of focaccia dough out onto a generously floured countertop. Press and stipple the dough out into as much of a 9×9-inch square as you can. Use a bench scraper, your hands, and a few prayers to quickly and gently transfer the focaccia square to top the apple mixture, floured side down. Cover the pan and allow the bread to double in size, about 1 hour.
About 30 minutes before baking, place a rack in the upper third of the oven and preheat oven to 450 degrees F.
In a small bowl stir together sugar and cinnamon for topping.
Use your fingertips to gently stipple the dough to evenly press the dough from edge to edge. Drizzle with the remaining 2 tablespoons of butter and sprinkle with as much of the cinnamon sugar as you’d like. Sprinkle lightly with flaky sea salt.
Transfer to the oven and bake until focaccia is deeply golden brown, 25-30 minutes. Remove from the oven and allow to cool for 20 minutes before scooping out onto a wire rack to rest until cool enough to cut into – about 45 minutes to 1 hour.
Store any leftovers, well wrapped in the refrigerator. Toast gently in the oven to reheat and enjoy for up to 3 days.

Notes

Note: In developing this recipe we (me and my recipe tester/photographer Karlee) noticed that we had slightly different results in terms of the consistency of the dough. This is a VERY wet dough! For me, baking in central Texas, I found the dough to be very wet and sticky, but not alarmingly so. For Karlee baking in rainy Oregon, she found the dough to be alarmingly wet. Without adding additional flour, I encouraged Karlee to push through the wet dough and she baked up a lovely loaf of bread. You could add an additional 35-50 grams of flour as you see fit if your dough feels alarmingly wet but I encourage you to just butter your hands and keep going!